Fennel Orange Salad
A crisp, citrusy salad combining shaved fennel, juicy oranges, and a spiced citrus vinaigrette, finished with fresh mint and crunchy pistachios. Quick to prepare, naturally vegan, and packed with fiber and heart-healthy fats, it’s a refreshing side or light meal for any day.
Equipment
- Small-medium bowl ×1
- Small saucepan ×1
- Spice grinder or mortar & pestle ×1
- Vegetable peeler ×1
- Mandoline or sharp knife ×1
- Salad bowl ×1
- Whisk ×1
Ingredients
- 3 medium navel or Cara Cara oranges
- 1 medium lemon zested
- 4 garlic cloves minced or pressed
- 1 teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes
- 1 teaspoon coriander seeds
- 1 ½ teaspoons cumin seeds
- 1 teaspoon fennel seeds
- 3 tablespoons 42 g extra virgin olive oil
- 1 teaspoon pure maple syrup
- 1 teaspoon Dijon mustard
- Sea salt to taste
- Freshly cracked black pepper to taste
- 2 large or 3 medium fennel bulbs, with fronds
- Small handful fresh mint leaves
- ⅓ cup 40 g shelled roasted pistachios or almonds, roughly chopped
Instructions
- Prepare the Oranges: Start by zesting one of your oranges directly into a small-medium bowl. The zest will add a fragrant citrus punch to the dressing later.Next, peel all three oranges, removing the white pith carefully to avoid bitterness. Segment the oranges by cutting between the membranes, or chop them into bite-sized pieces if preferred. Lightly season the orange pieces with a pinch of salt and freshly cracked black pepper, then set them aside while you prepare the remaining ingredients.
- Make the Citrus-Garlic Base: In the bowl with orange zest, add the lemon zest and minced or pressed garlic. Sprinkle in the Aleppo pepper (or red pepper flakes) for a subtle kick. This forms the aromatic base of your spiced citrus vinaigrette. Set this mixture aside to allow the flavors to meld while you toast the spices.
- Toast the Spices: Take a small saucepan and heat 3 tablespoons (42 g) of extra virgin olive oil over medium heat for about 2 minutes. Lightly crush the coriander seeds using a spice grinder, mortar and pestle, or even the back of a sturdy mug. Combine the crushed coriander with the cumin seeds and fennel seeds.Add this spice mixture to the warm oil and allow it to sizzle gently. Swirl the pan frequently to prevent burning. Continue cooking for approximately 2 minutes, or until the spices turn a few shades darker and release their full aroma.
- Combine Spiced Oil with Citrus-Garlic Base: Carefully pour the fragrant, infused oil over the bowl containing the orange zest, lemon zest, garlic, and Aleppo pepper. You should hear a gentle sizzle as the hot oil meets the aromatic ingredients. Stir gently with a spoon or whisk to combine, then let the mixture sit for about 1 minute so the flavors infuse fully.
- Emulsify the Vinaigrette: Add 2 tablespoons (30 mL) of fresh lemon juice, the maple syrup, and Dijon mustard to the citrus-garlic-oil mixture. Whisk vigorously to emulsify the dressing, creating a smooth, slightly thickened vinaigrette. Taste and season with sea salt and freshly cracked black pepper as needed. Your vinaigrette should have a perfect balance of sweet, tangy, and spiced notes.
- Prepare the Fennel Bulbs: Remove the wispy fronds from the fennel bulbs and set them aside for garnish. Trim off the stalks and discard them. Using a vegetable peeler, remove the outermost layer of each bulb if it feels tough or fibrous. Cut each fennel bulb in half lengthwise, then slice crosswise into very thin slices using a mandoline or sharp knife. Discard the tough core from each half. You should now have delicate, paper-thin fennel slices that will form the crisp base of your salad.
- Toss the Fennel with Seasoning: Place the sliced fennel in a large salad bowl.Sprinkle lightly with salt and pepper, then toss gently with your hands.Massaging the fennel lightly with salt helps to soften it slightly while enhancing its natural sweetness and aroma.
- Combine Fennel and Oranges: Add the seasoned orange segments to the fennel slices in the bowl. Pour the prepared spiced citrus vinaigrette over the mixture. Gently toss everything together, ensuring the fennel and oranges are evenly coated with the flavorful dressing. Be careful not to crush the delicate orange segments—gentle tossing preserves their shape and juiciness.
- Add Fresh Herbs and Nuts: Tear the fresh mint leaves and fennel fronds by hand into smaller pieces, releasing their fragrance as you add them to the salad. Sprinkle the roughly chopped pistachios (or almonds) on top. Use your hands or a large spoon to gently toss the salad again, distributing the herbs and nuts evenly throughout. The pistachios add a satisfying crunch and heart-healthy fats, while the mint and fennel fronds add bright, fresh notes.
- Final Seasoning and Serve: Taste your salad and adjust the seasoning with a pinch of salt and freshly cracked black pepper if needed. For extra richness and gloss, drizzle a small amount of additional olive oil over the top just before serving. Serve immediately to enjoy the crisp textures, vibrant colors, and lively flavors at their peak. This salad is best eaten fresh, but you can prepare the ingredients ahead and dress only the portion you plan to serve to maintain the texture.
Notes
- After trimming the stalks, you should have about 1 ½ pounds (680 g) of fennel bulbs.
- This salad is best served immediately for maximum crispness and vibrant flavors.
- If making ahead, keep the dressing separate and toss with the salad just before serving.
- Use easy-to-peel citrus like sumo oranges, mandarins, or tangerines for convenience.
- For a shortcut, skip toasting whole spices and use ½ teaspoon ground cumin and ½ teaspoon ground coriander directly in the vinaigrette.
- Pistachios can be substituted with almonds, cashews, or walnuts for different textures.
